From our experience, most people choose the 2 or 3 meat and 3 sides option.

For large events, we require a deposit of $500 to reserve the date (which is refundable up to 30 days prior to the event. Once we are within 30 days of the event, your deposit is non-refundable).

Thirty days prior to the event, 1/2 of the balance is due (your deposit will be applied to this figure). The balance remaining is due one week before your event.

If you are in need of tables, chairs, linens, plates, utensils, glasses, etc, you will need to get those from a rental company.

As our type set-up is typically “buffet-style,” our job is mainly limited to manning the food table and making sure all the chafing dishes remain full. In the case of a wedding reception, it is common practice to begin breaking down the buffet line once the dessert/wedding cake is cut. We then pack up any remaining food for the host/bride/groom/family and then proceed to pack up the chafing dishes and leave.

Alternatively, if you are needing additional server(s) for the entire event, to pour water and tea, walk around with trays of food, clear tables, rinse and pack up rented plates, utensils and glasses, we can include additional labor at $25/hour/person (ie. 4 hour reception would cost about $150 for each additional staff member to provide this service…giving an hour for set up, 4 hours of serving, and an hour for clean up). Lastly, the number of servers needed will be based on the number of guests expected. For 150 guests, we would suggest 4 servers.

We can set up a bar ONLY if it is “open bar” and the host is paying the bill. We are unable to provide bar services off-premises for “cash bar”, as that requires a separate license. Please contact a vendor such as Micky Finns to provide “off-premises” services for a “cash bar.”

Bar set-up is $75 per bar and a bartender for the night is $150, per bar. For beer and/or wine, one bartender per bar is sufficient. For mixed drinks, an additional bartender/bar is required. Lastly, the number of bars needed will be based on the number of guests expected. For 150 guests, I would suggest 3 bar, each bar manned by one or two bartenders, depending on what you choose to serve.